Fontina-Taleggio Fonduta with Baked Potato Chips

• 1 pound Yukon Gold potatoes, peeled and sliced 1/8 inch thick on a mandoline
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 5 ounces Fontina cheese, shredded (1 cup)
• 5 ounces Taleggio cheese, shredded (1 cup)
• White truffle oil, for drizzling (optional)

1. Preheat the oven to 450.
2. Soak the potato slices in cold water for 5 minutes.
3. Drain the slices and pat dry with paper towels.
4. Transfer the potatoes to 2 large, rimmed baking sheets and toss each batch with 1 tablespoon of the olive oil.
5. Arrange the slices on the sheets side by side without overlapping and season with salt and pepper.
6. Bake for 8 minutes, or until the potatoes begin to turn golden brown; as they brown, transfer the potato chips to a rack with a spatula.
7. Reduce the oven temperature to 350.
8. In a bowl, mix the shredded cheeses, then divide among individual gratin dishes.
9. Bake the cheese for about 7 minutes, or until bubbling.
10. Drizzle with truffle oil and serve at once with the potato chips.

potatoes, extravirgin olive oil, salt, cheese, taleggio cheese, truffle oil

Taken from www.foodandwine.com/recipes/fontina-taleggio-fonduta-with-baked-potato-chips (may not work)